INGREDIENTS

INSTRUCTIONS

In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons of butter
over moderate heat.  when the foam begins to subside, add the rice  and
stir for 2 or 3 minutes until all the grains are evenly coated.  Do not
let the rice brown.  Pour in the stock, add the salt and a few
grindings of pepper, and bring to a boil, stirring constantly. Cover
the pan and reduce the heat to its lowest point.  Simmer for 20
minutes, or until all the liquid has been absorbed and the rice is
tender but still slightly resistant to the bite. Pour in the 4
tablespoons of melted butter and toss the rice with a fork until the
grains glisten.  Drape a towel over the rice and let it stand at room
temperature for about 20 minutes before serving.  91 of 116  Source:
Time Life Series: Middle Eastern Cooking "circa 69"  MMed by:
earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k  (1:102/125) Ã.
Area: International Cooking
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.Ã.Ã .Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. Msg#: 65 Date: 24 Mar 95 23:22:00 From:
EARL CRAVENS Read: Yes Replied: No To: ALL Mark: Save Subj: T/L Mid
East 092-116
Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.
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Ã.Ã.Ã.Ã. Ã.Ã.Ã.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 32.9mg
Sodium: 310mg
Potassium: 98.4mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: 1.3g
Protein: 2.9g